Step 1

Place whole squash in a slow cooker (at least 4-qt. capacity). Add 1/2 cup water.

Step 2

Cover and cook on high for 2 1/2 hours, or until squash is soft.

Step 3

Slice squash in half lengthwise; scoop out and discard seeds.

Step 4

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as possible.